Suitability of enzymatic hydrolyzates of extracted gluten from fresh pasta by-product used as bread improvers |
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| Authors: | Soumaya Zouari Ellouzi Dorra Driss Sameh Maktouf Monia Blibech Manel Affes Hounaida Kamoun Semia Ellouze Chaabouni Raoudha Ellouze Ghorbel |
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| Affiliation: | 1. Unité d''Enzymes et Bioconversion, Ecole Nationale d''Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia;2. Unité de service commun bioréacteur couplé à un ultrafiltre, Ecole Nationale d''Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia;3. Industrie de fabrication des pâtes alimentaires et du couscous CDS. Zone Industrielle Zone Poudrière 1, 3000 Sfax, Tunisia |
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| Abstract: | Gluten extracted from fresh pasta by-products (PG) was enzymatically hydrolyzed by two different commercial proteases (Alcalase 2.4 L and Pancreatin) to different degrees of hydrolysis (DH 2.0, 4.0 and 8.0%). Commercial gluten (CG) was used as reference. The evaluation of functional properties of hydrolyzates from pasta gluten (PGH) and commercial gluten (CGH) showed that Pancreatin hydrolyzates had the highest emulsifying capacities. Regarding the foaming activity, all hydrolyzates performed better than unhydrolyzed gluten. PGH and CGH were added to wheat flour (1%) and their effects on dough rheology were studied. Most hydrolyzates with DH 8% increased dough thermal stability and elasticity during mixing, accelerated the denaturation rate of the protein network, and delayed the gelatinization speed of starch as the temperature increased. Texture profiles and specific volumes of breads from low quality wheat flour with added Pancreatin hydrolyzates (DH 8%) were comparable to those of breads from high quality flour. This showed the potential suitability of PGH and CGH as bread improvers. |
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| Keywords: | Fresh pasta by-product gluten Functional properties Bread improver Specific volume |
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